Beer Forum

This is my second attempt at a from-scratch recipe. Looking to brew a well-hopped brown ale. Hoping for a nice balance of toasty, coffee, caramel/toffee-like flavors with a good amount of hoppiness.

I've reformulated this a few times, most recently after listening to Jamil's American Brown Ale show.

How's it look?

Size: 5.5 gal
Efficiency: 75.0%

Original Gravity: 1.055
Terminal Gravity: 1.014
Color: 21.1
Alcohol: 5.38%
Bitterness: 49.14

Grains:
9 lbs Maris Otter
12 oz Crystal Malt 60°L
8 oz Crystal Malt 20°L
8 oz Victory® Malt
5 oz Dark Chocolate Malt
4 oz Pale Chocolate Malt

Hops:
1 oz Willamette (4.5%) - added during boil, boiled 60 min
.75 oz Fuggle (4.6%) - added during boil, boiled 30 min
.75 oz Cascade (6%) - added during boil, boiled 20 min
1 oz Cascade (6%) - added during boil, boiled 10 min
1 oz Goldings (5.0%) - added during boil, boiled 5 min

It looks to me, at first glance, to be too many hops for that style - if that is what you are shooting for. A brown in my opinion should be more about the malt. I prefer Munich to Crystal in my browns. That being said - who cares about style - unless you are entering it in a competition.

However, the amount of crystal you have in there should help balance out the high IBUs. I think it might turn out good - just not your typical brown.


Mylo

Looks like it'll work well as a hoppy American Brown. Love to know how it trurns out.

Just from quick glance and Mylo and J's comments, i would lighten up on the hoppage just a little (you'll still have good hoppiness) and maybe lighten up on the chocalte malt just a hair. Chocalte and pale chocolate malt go a long way

Here's something to keep in mind when formulating your own recipes, straight out of Designing Great Beers-

If you are doing an American Brown, stick with American hops (C's, etc), American Grains (American 2 row), and American ale yeast (WLP001/1056).

If you are doing an English Brown, stick with English Hops (EKG/Fuggles), English Grains (Maris Otter), and English Yeast (WLP002/1968/005/007)

Yes, there are some ingredients that kind of cross over these boundaries,(like Willamette -- it is an Americanized Fuggles), but in general, sticking with the general rule gives the most realistic results.

HTH-

Thanks for all the great tips.

As for the high bitterness, I was targeting about .9 BU:GU as is stated in Designing Great Beers. But after having a sip of one of my favorite browns (Brooklyn Brewery), perhaps I should cut back to .8 or so.

I do love the flavor of the Maris Otter so I'll leave that in. And as for American Hops, I'm using what I've got on hand.

Cutting back on the chocolate just a tad is another good idea. Right now the pale and dark are 5% of the grain bill. I'll adjust it down to 3.5%-4%.

Again, thank you all for your comments. I'll be sure to post my final recipe and tasting notes in mid-late January when this is ready.

I've brewed an Brown doing a little 'different' hopping schedule. I did a 60 min. addition with Northern Brewer, a 20 minute with Cascade, and then dry-hopped with E. Kent Goldings. I liked hoe the slight minty/earthiness complimented the Munich (used instead of Crystal), and KG's are just great for rounding out maltiness in any type of Brown.